Significance of lactose in dairy products

Paul L.H. McSweeney; Patric F. Fox

doi:10.1007/978-0-387-84865-5_3

Significance of lactose in dairy products

Paul L.H. McSweeney
, Patric F. Fox

University College Cork

Research output: Chapter in Book/Report/Conference proceedings › Chapter › peer-review

Abstract

Lactose is the principal solid constituent in bovine milk, representing ∼35% of the totals solids in normal milk, and is the principal constituent in many dairy products, ranging from about 40% in whole milk powder to ∼70% in whey powder. Therefore, the properties of several dairy products, especially concentrated and dehydrated products, are dominated by certain properties of lactose, especially its solubility, crystallization behaviour, mutarotation properties and its propensity to Maillard browning.

Original language	English
Title of host publication	Advanced Dairy Chemistry
Publisher	Springer New York
Pages	35-104
Number of pages	70
Volume	3
ISBN (Print)	9780387848648
DOIs	https://doi.org/10.1007/978-0-387-84865-5_3
Publication status	Published - 2009

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10.1007/978-0-387-84865-5_3

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title = "Significance of lactose in dairy products",

abstract = "Lactose is the principal solid constituent in bovine milk, representing ∼35\% of the totals solids in normal milk, and is the principal constituent in many dairy products, ranging from about 40\% in whole milk powder to ∼70\% in whey powder. Therefore, the properties of several dairy products, especially concentrated and dehydrated products, are dominated by certain properties of lactose, especially its solubility, crystallization behaviour, mutarotation properties and its propensity to Maillard browning.",

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AB - Lactose is the principal solid constituent in bovine milk, representing ∼35% of the totals solids in normal milk, and is the principal constituent in many dairy products, ranging from about 40% in whole milk powder to ∼70% in whey powder. Therefore, the properties of several dairy products, especially concentrated and dehydrated products, are dominated by certain properties of lactose, especially its solubility, crystallization behaviour, mutarotation properties and its propensity to Maillard browning.

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BT - Advanced Dairy Chemistry

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ER -

Significance of lactose in dairy products

Abstract

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